Charlotte Royale with Chocolate, Vanilla & Raspberry

Serves 12

Please note: This dessert needs an overnight chill, so plan to make it the day before your event. It also freezes beautifully, so you can make it up to two weeks ahead.

I first made a Charlotte Royale in pastry school, having never even heard of it, and instantly fell in love. It was one of the most unique desserts we made that semester—elegant, a little extra, and unlike any cake I’d baked before. I knew I had to make it again at home.

Everything is built in a bowl. You start by making a raspberry-jam-filled Swiss roll, slice it into thin spirals, and line your bowl to create that decorative swirled shell. Inside, I layer chocolate and vanilla diplomat cream (pastry cream folded with whipped cream) for a striped interior that looks just as dramatic as the outside.

It takes a little patience with the chilling time, but the result is cold, creamy, and completely worth it.

WHAT YOU’LL NEED

INGREDIENTS

Sponge Cakes

  • 1 ¼ cups cake flour (150 g)

  • ½ tsp baking powder

  • ½ tsp kosher salt

  • 7 large eggs

  • ¾ cup + 2 tbsp granulated sugar (175 g)

  • ¾ tsp vanilla extract

  • 1 cup raspberry jam (seedless if possible) (320 g)

  • Powdered sugar, for dusting and rolling

Diplomat Cream Base

  • 1 tbsp powdered gelatin (10 g)

  • 3 tbsp cold water (to bloom gelatin)

  • 6 large egg yolks

  • ¾ cup granulated sugar (150 g)

  • 3 tbsp cornstarch (22 g)

  • ¾ tsp kosher salt

  • 2 ¼ cups whole milk (530 ml)

  • 2 ¼ cups cold heavy cream (530 ml), for whipped cream

  • ½ cup powdered sugar (60 g), for whipped cream

Chocolate Cream Layer

  • 3 tbsp unsweetened cocoa powder (24 g), sifted if clumpy

Vanilla Cream Layer

  • 2 tsp vanilla bean paste (or extract)

For Garnish

  • Fresh cranberries & rosemary sprigs (see instructions in Notes below)

DIRECTIONS

Bake the Sponge Cakes

  1. Preheat oven to 450°F (232°C). Line a half-sheet pan (13×18") and a quarter-sheet pan (9.5×13") with parchment and lightly grease.

  2. Sift together the cake flour, baking powder, and salt.

  3. In a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed for 7–10 minutes, until pale, thick, and tripled in volume.

    Note: The goal here is to reach what’s called the “ribbon stage.” When you lift the whisk and swirl it, the batter should fall in visible ribbons that sit on the surface briefly before sinking back in.

  4. Beat in the vanilla extract.

  5. Sift the dry ingredients over the egg mixture in two additions, folding gently after each. Fold just until no streaks of flour remain, being careful not to deflate the batter.

  6. Divide the batter: pour ⅔ into the half-sheet and ⅓ into the quarter-sheet. Spread evenly with an offset spatula.

  7. Bake until golden and springy in the center — approximately 8 minutes for the quarter-sheet and 10 minutes for the half-sheet.

  8. Set the quarter-sheet sponge aside; this will be used later.

  9. Run an offset spatula around the edge of the half-sheet pan to loosen the cake.

  10. Dust a clean sheet of parchment generously with powdered sugar. Invert the half-sheet sponge onto the parchment and peel off the baking paper.

  11. Trim off the edges of the sponge cake, removing as little as possible — these crisp edges are prone to cracking when rolled.

  12. Dust the top of the cake with more powdered sugar, then place a fresh sheet of parchment on top.

  13. Starting at one short end, roll the sponge up tightly into a log with the parchment inside. Cool seam-side down for about 30 minutes.

Fill & Roll Up the Sponge

  1. Unroll the sponge gently and spread with the raspberry jam, leaving a small border around the edges.

  2. Reroll tightly without the parchment. Transfer the Swiss roll to a parchment-lined sheet tray and freeze for at least 1 hour to firm.

Make the Diplomat Cream

  1. In a small bowl, bloom the gelatin by sprinkling it over 3 tbsp cold water. Let sit for 5–10 minutes.

  2. In a mixing bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and smooth.

  3. Heat the milk in a saucepan until steaming.

  4. Slowly ladle a bit of the hot milk into the yolk mixture, whisking constantly to temper. The mixture should feel warm to the touch.

  5. Pour the warmed yolk mixture back into the saucepan, whisking constantly. Cook over medium heat until thickened and bubbling, about 3–5 minutes.

  6. Remove from heat and stir in the bloomed gelatin until fully dissolved.

  7. Transfer the pastry cream to a half-sheet tray, spread it out evenly, and press plastic wrap directly onto the surface to prevent a skin. Chill for at least 30 minutes.

  8. Once chilled, whip the heavy cream and powdered sugar to medium peaks using a hand mixer or stand mixer fitted with the whisk attachment.

  9. Reserve about ½ cup of the whipped cream for later assembly.

  10. Fold the remaining whipped cream into the chilled pastry cream until fully combined, then divide the mixture evenly into two medium bowls.

  11. To one bowl, add the sifted cocoa powder and stir until smooth.

  12. To the other, stir in the vanilla paste or extract.

Assemble the Charlotte

  1. Once the Swiss roll is firm, use a serrated knife to slice into ¼-inch rounds, wiping the blade clean between cuts.

  2. Line a 9-inch diameter bowl (or dome mold) with plastic wrap, leaving some overhang.

  3. Arrange the sponge slices to completely cover the interior, fitting them snugly and bringing them all the way to the top rim. Slice some rounds in half if needed to fill gaps.

  4. Spread a thin layer of the reserved whipped cream over the sponge to seal gaps and smooth the surface. Freeze for 15–20 minutes to set.

  5. Add your creams:

    • For a striped effect: Add alternating layers of cream, starting with vanilla. Spread each layer evenly to the edges before adding the next.

    • For a two-toned look (easier): Add all the vanilla cream first, smooth the top, then add all the chocolate cream on top and smooth again.

  6. Trim a 9-inch round from the quarter-sheet sponge and place it over the top to seal the dome.

  7. Cover with plastic wrap and chill overnight in the refrigerator.

Unmold & Serve

  1. For the cleanest slices, freeze the Charlotte for about 1 hour before unmolding.

  2. Unwrap the Charlotte and invert it onto a serving plate. (Tip: place the plate upside down on top of the bowl and flip them together.) Remove the bowl and peel away the plastic wrap.

  3. If desired, pipe a ring of the reserved whipped cream around the top and garnish with sugared cranberries and rosemary sprigs.

RECIPE NOTES & TIPS

  • For Sugared Cranberry & Rosemary Garnish:

    • In a small saucepan over medium heat, combine ½ cup granulated sugar and ½ cup water to make a simple syrup.

    • Add fresh cranberries and small rosemary sprigs, stirring gently to coat.

    • Use a slotted spoon to transfer them to a wire rack set over a sheet tray. Let dry for 1 hour, until tacky but no longer wet.

    • Roll in a bowl of granulated sugar until evenly coated.

  • The assembled Charlotte can be frozen for up to 2 weeks. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.

    This recipe is great for customization! Try different jam flavors (apricot, cherry, blackberry) in the Swiss roll, or switch up the cream layers (like coffee, orange zest, or cinnamon). Make it your own!

  • To break up the work, the Swiss Roll can be filled and chilled ahead of time. The pastry cream base (before folding in whipped cream) can also be made the day before and chilled.